I have a confession to make. I love my best friend’s Fresh Tart Raspberry Buttercream recipe. It tastes absolutely amazing. I have used it to fill French Macarons and I’ve had it on top of sweet vanilla cakes.

But those are both light and simple flavors. I wanted to taste them with something equally complex. I wanted to taste something rich to complement the tart.

I was a little worried that this would be a little bit of a clash, but it turns out, the richness of the moist chocolately cake paired perfectly with the tart raspberry.

Not that it was really difficult to pair raspberries and chocolate. But I am serious when I say that this is one of the most amazing buttercreams I have ever tasted. Pair that with one of the BEST CHOCOLATE CAKE recipes, there really is no reason for anyone not to make this.

If I haven’t mentioned it before, this raspberry buttercream is amazing. The raspberry puree gives a beautiful, and spellbindingly bright colour and the tastes of fresh berries.

Now I’m going to seem like a whiner here, because I am one. As delicious as this buttercream is, it doesn’t pipe well. There is too much liquid in the raspberries. When I beat it in with the butter and icing sugar, the hydrophobic fats don’t want to emulsify with the delicious pulpiness of raspberries.

Talk about first world problems.

If I use less raspberries, I lose the colour and flavor. If I add more icing sugar to stiffen it, the sweetness overpowers the tartness and it’s the same problem.

So, as you can see, I just stuck it out. To hide the imperfections in the look of the icing (trust me, it still tastes amazing!), I piped pretty little roses instead!

Either way, these cupcakes were a hit with everyone and said that only I would complain about first world problems like that.

Combine all the dry ingredients (flour, sugar, cocoa, BP, BS, salt) in a large bowl or in the bowl of your stand up mixer and mix until it is well combined. (hand and whisk works just fine)

Add the milk, eggs, oil and vanilla into the dry ingredients and mix until well combined (medium speed). Drop the mixer to low and carefully add the coffee into the batter. When you are no longer in danger of scalding yourself (I definitely burned my hand whilst doing this), bring the speed up to high and beat it for 1 minute to add some air into the batter.

You can either divvy up the batter for cupcakes or 2 9 inch cake rounds.

In a food processor/blender, puree the raspberries and pass them through a sieve to eliminate the seeds. Put the puree aside.

In a mixer, beat the butter and half the sugar until it is smooth. Pour in the puree and vanilla. It will look a little chunky, but don’t worry. It will still taste amazing, I assure you. When it looks fully incorporated, add the rest of the icing sugar. Beat until smooth.

Like this:

Related

Post navigation

Yummy! Raspberry and chocolate are such a natural pair…but you’ve really sold me on the deliciousness of the buttercream! Sounds like a must try recipe. 🙂 Your fabulous photos really show the richness in the chocolate cake too. Thank you for sharing your fabulous recipe with all of us at Fiesta Friday!

Oh how wonderful a presentation! Your cakes look so moist and colorful. Love the combination, I’m sure they won’t be on the plate for too long. Welcome to Fiesta Friday, we welcome your contribution. Enjoy the party and the weekend 🙂

Chocolate and raspberry is one of my all time favourite flavour combos, that buttercream sounds so good! I think they look really pretty too, I can see from the photos that the consistency can’t be easy to pipe but you did a good job!